Name: Rabo de Toro (Spanish Oxtail Stew) Recipe
Prep time: 25 min
Cook time: 3 h 30 min
Total time: 3 h 55 min
Cuisine: Spanish
Ingredients: 3 lbs oxtail, cut into large pieces; Salt and black pepper, to taste; 1 large onion, chopped; 2 carrots, sliced; 2 celery stalks, chopped; 4 garlic cloves, minced; 2 ripe tomatoes, grated or finely chopped; 1/2 cup chopped fresh parsley for garnish; 1/4 cup olive oil; 2 tablespoons tomato paste; 2 cups red wine; 4 cups beef stock; 2 bay leaves; 1 teaspoon smoked paprika; 1 sprig fresh rosemary; 2 sprigs fresh thyme; 1 teaspoon ground cumin; 1 cinnamon stick (optional)

Jump to Recipe·Print Recipe

If there’s one dish that embodies the soulful heart of Spanish comfort food, it’s Rabo de Toro (Spanish Oxtail Stew). This rich, slow-cooked masterpiece transforms humble oxtail into meltingly tender morsels, bathed in a fragrant sauce of red wine, tomatoes, and aromatic herbs. Every spoonful is a celebration of robust flavors and centuries-old tradition, making it a true showstopper for special occasions or a cozy weekend treat. Whether you’re a seasoned fan of Spanish cuisine Main Course.

Rabo de Toro (Spanish Oxtail Stew) Recipe - Recipe Image

Ingredients You’ll Need

The magic of Rabo de Toro (Spanish Oxtail Stew) lies in its simple yet beautifully balanced ingredients. Each one brings its own personality to the pot, building layers of flavor, color, and texture that unite into an unforgettable dish.

Oxtail (3 lbs, cut into large pieces): The star of the show, oxtail turns meltingly tender after hours of slow braising, releasing gelatin that creates a luxurious sauce.
Salt and Black Pepper: Essential for bringing out the natural flavors of the meat and veggies—don’t be shy with the seasoning!
Olive Oil (1/4 cup): For browning and adding that classic Mediterranean richness right from the start.
Onion (1 large, chopped): Lays the savory, sweet foundation for the stew’s aromatic base.
Carrots (2, sliced): Add subtle sweetness and beautiful color to the stew.
Celery (2 stalks, chopped): Brings a gentle earthiness that balances the richness of the meat.
Garlic (4 cloves, minced): For that unmistakable aromatic punch every good stew needs.
Ripe Tomatoes (2, grated or finely chopped): Add freshness and a gentle acidity that brightens the sauce.
Tomato Paste (2 tablespoons): Deepens the tomato flavor and gives the sauce body.
Red Wine (2 cups): Use a bold Spanish wine like Tempranillo or Rioja for authentic depth and a hint of fruitiness.
Beef Stock (4 cups): Provides a rich, savory backbone to the stew—homemade if you have it!
Bay Leaves (2): Add delicate herbal notes that infuse the entire pot as it simmers.
Smoked Paprika (1 teaspoon): Gives the dish its signature smoky, warm undertone. Don’t skip it!
Fresh Rosemary (1 sprig): A fragrant, piney herb that brings a touch of the Mediterranean countryside.
Fresh Thyme (2 sprigs): Adds subtle floral notes and rounds out the stew’s herbal bouquet.
Ground Cumin (1 teaspoon): Lends a whisper of warmth and complexity to the sauce.
Cinnamon Stick (optional, 1): Totally optional, but a cinnamon stick adds a gentle, mysterious sweetness.
Fresh Parsley (1/2 cup, chopped, for garnish): A vibrant, fresh finish that contrasts beautifully with the rich stew.

How to Make Rabo de Toro (Spanish Oxtail Stew)

Step 1: Season and Brown the Oxtail

Start by giving your oxtail pieces a generous dusting of salt and black pepper. Heat the olive oil in a large, heavy pot or Dutch oven over medium-high heat. Work in batches to brown the oxtail on all sides, taking your time—this step builds deep, savory flavor that forms the backbone of your Rabo de Toro (Spanish Oxtail Stew). Once browned, transfer the oxtail to a plate and set it aside.

Step 2: Build the Aromatic Base

In the same pot, add the chopped onion, sliced carrots, and celery. Cook for about 5 to 6 minutes, stirring occasionally, until the vegetables are softened and their flavors start mingling with the caramelized bits on the bottom of the pot. Stir in the minced garlic and cook for another minute—your kitchen should smell amazing already!

Step 3: Add Tomatoes and Tomato Paste

Now, add the grated or finely chopped tomatoes along with the tomato paste. Stir well to combine, letting the tomatoes cook down slightly and meld with the aromatics. This step gives the stew its signature color and a lovely, tangy depth.

Step 4: Deglaze with Red Wine

Pour in the red wine, and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot—those are flavor gold! Bring the mixture to a gentle simmer and let it bubble for a couple of minutes to cook off the alcohol and concentrate the flavor.

Step 5: Add the Oxtail and Simmer

Return the browned oxtail to the pot along with any juices that have collected on the plate. Add the beef stock, bay leaves, smoked paprika, rosemary, thyme, cumin, and the cinnamon stick if you’re using it. Bring everything up to a boil, then reduce the heat to low, cover, and let the stew simmer gently for 3 to 4 hours. Stir occasionally, and let time work its magic—by the end, the oxtail will be falling-off-the-bone tender and the sauce thick and luxurious.

Step 6: Finish and Serve

Once the oxtail is melt-in-your-mouth tender and the sauce has reached a rich consistency, skim off any excess fat from the surface. Don’t forget to remove the bay leaves, rosemary, thyme, and cinnamon stick. Give the stew a taste and adjust seasoning if needed. Finish with a generous sprinkle of fresh parsley before serving your Rabo de Toro (Spanish Oxtail Stew) piping hot.

How to Serve Rabo de Toro (Spanish Oxtail Stew)

Garnishes

A generous scattering of chopped fresh parsley is a must—it adds a burst of color and freshness that perfectly balances the deep, slow-cooked flavors of the stew. For a little extra flair, you can also grate a bit of lemon zest on top or add a swirl of quality olive oil just before serving.

Side Dishes

Rabo de Toro (Spanish Oxtail Stew) pairs beautifully with creamy mashed potatoes, fluffy white rice, or a hunk of crusty bread to soak up every last drop of that luscious sauce. For a Spanish touch, try serving it alongside patatas bravas or a simple green salad dressed with sherry vinaigrette.

Creative Ways to Present

For a fun twist, serve the stew in individual clay cazuelas or shallow bowls for an authentic Spanish look. You can also shred the oxtail meat and pile it atop toasted bread for irresistible tapas. If you’re feeding a crowd, present the whole pot at the table for a dramatic, family-style meal—let everyone help themselves!

Make Ahead and Storage

Storing Leftovers

Rabo de Toro (Spanish Oxtail Stew) is a dream when it comes to leftovers. Let the stew cool completely, transfer it to airtight containers, and refrigerate for up to 4 days. The flavors deepen and meld even more overnight, making tomorrow’s meal even better!

Freezing

This stew freezes beautifully. Portion cooled Rabo de Toro (Spanish Oxtail Stew) into freezer-safe containers, leaving a little space at the top for expansion. It’ll keep well for up to 3 months. Thaw overnight in the fridge for best results.

Reheating

To reheat, gently warm the stew in a saucepan over low heat, stirring occasionally until hot. If the sauce has thickened too much, just add a splash of beef stock or water to loosen it up. You can also reheat individual servings in the microwave—just cover to avoid splatters!

FAQs

Can I make Rabo de Toro (Spanish Oxtail Stew) in advance?

Absolutely! In fact, this stew tastes even better the next day as the flavors have more time to develop and mingle. Simply reheat gently and serve when ready.

What kind of red wine should I use?

Opt for a full-bodied Spanish red like Tempranillo or Rioja. These wines add authentic depth and fruity notes to the sauce, but any dry red wine you enjoy will work nicely.

Can I use a slow cooker or oven instead of the stovetop?

Yes! After browning and building the base, transfer everything to a slow cooker and cook on low for about 8 hours. Alternatively, you can braise the stew in the oven at 325°F (160°C) for 3 to 4 hours until the oxtail is tender.

Is there a substitute for oxtail?

While oxtail is traditional and gives the stew its unique texture, you can use beef short ribs or beef shank as alternatives. The flavor will be delicious, though the sauce may be a bit less gelatin-rich.

What makes Rabo de Toro (Spanish Oxtail Stew) so special?

It’s all about the slow transformation—humble ingredients meld together over hours of gentle simmering, creating a stew that’s rich, silky, and deeply flavorful. The blend of Spanish spices, wine, and tender oxtail is truly unforgettable!

Final Thoughts

Few dishes capture the essence of Spanish comfort food quite like Rabo de Toro (Spanish Oxtail Stew). Whether you’re gathering friends for a festive meal or treating yourself to some culinary TLC, this stew is guaranteed to impress. Give it a try—you just might discover your new favorite!

Rabo de Toro (Spanish Oxtail Stew) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 30 reviews

Author: admin
Total Time: 3 hours 55 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Rabo de Toro is a traditional Spanish oxtail stew known for its rich, deep flavors developed through slow braising in red wine and aromatic herbs. This hearty main course features tender oxtail simmered with vegetables, tomatoes, and spices, perfect for a comforting meal served alongside mashed potatoes, rice, or crusty bread.

Ingredients

Scale

Meat

3 lbs oxtail, cut into large pieces
Salt and black pepper, to taste

Vegetables and Aromatics

1 large onion, chopped
2 carrots, sliced
2 celery stalks, chopped
4 garlic cloves, minced
2 ripe tomatoes, grated or finely chopped
1/2 cup chopped fresh parsley for garnish

Liquids and Seasonings

1/4 cup olive oil
2 tablespoons tomato paste
2 cups red wine
4 cups beef stock
2 bay leaves
1 teaspoon smoked paprika
1 sprig fresh rosemary
2 sprigs fresh thyme
1 teaspoon ground cumin
1 cinnamon stick (optional)

Cook Mode Prevent your screen from going dark

Instructions

Season and Brown Oxtail: Season the oxtail generously with salt and black pepper. Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown the oxtail pieces in batches on all sides until well caramelized, then transfer them to a plate.
Sauté Vegetables: In the same pot, add the chopped onion, sliced carrots, and celery. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are softened and lightly golden.
Add Garlic, Tomatoes, and Tomato Paste: Stir in the minced garlic and cook for about 1 minute until fragrant. Add the grated or finely chopped tomatoes and tomato paste, mixing to combine well with the vegetables.
Deglaze with Red Wine: Pour in the red wine, bring it to a simmer, and scrape the bottom of the pot to lift any browned bits. This will add depth to the stew’s flavor.
Add Oxtail and Broth: Return the browned oxtail pieces to the pot. Pour in the beef stock and add the bay leaves, smoked paprika, fresh rosemary, thyme, ground cumin, and the cinnamon stick if using.
Simmer Slowly: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer gently for 3 to 4 hours, stirring occasionally. The oxtail should become very tender, and the sauce thick and rich. Skim any excess fat from the surface as needed.
Finish and Garnish: Before serving, remove the bay leaves, rosemary, thyme sprigs, and cinnamon stick. Garnish with chopped fresh parsley. Serve the stew hot alongside mashed potatoes, rice, or crusty bread.

Notes

This stew tastes even better the next day as the flavors continue to develop.
You can cook it low and slow in an oven at 325°F (160°C) or use a slow cooker set to low for 8 hours for convenience.
Use a full-bodied Spanish red wine such as Tempranillo or Rioja for authentic flavor.
Skim excess fat during cooking for a lighter stew.
Optional cinnamon stick adds warm, subtle spice enhancing complexity.

Prep Time: 25 minutes
Cook Time: 3 hours 30 minutes
Category: Main Course
Method: Braising
Cuisine: Spanish